ECTS
5 credits
Component
Faculty of Pharmacy
Description
Introduction to food safety:
- History of food scares
- Food spoilage
- Packaging
Objectives
Technology-Quality :
- Low temperatures
- Fermented products
- Milk: biochemical and physicochemical properties
- Ice cream processes
- Meat and fish supports quality technology
- Membrane technologies
- Additives Heat treatment
- Drying
- Fruit
Further information
Responsible for EU :
Nathalie Chazal: nathalie.chazal@umontpellier.fr